Giant Twinkie with Marshmallow Cream

Sometimes our favourite sweet treats just aren’t made big enough, so here is the lightest, fluffiest, decadent giant Twinkie to deal with the sweetest of cravings.

Done in 1 hour

Serves 6

Tom Jackson

Dish by Tom Jackson

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Ingredients

This giant Twinkie is just wow!! A beautifully light and delicious sponge cake that can literally be used as a base for any cake, and a rich and sticky homemade marshmallow fluff cream filling. Great for those late night snacking sessions!

Method

First things first, preheat your oven 175°c and move a tray to the lower middle rack.

In a mixing bowl, mix together the flour, baking powder and salt. Separately, add your milk and butter to a small saucepan and place on a low heat to melt and emulsify.

In a stand mixer, beat the egg whites, and once starting to become foamy, add 6 tbsp of sugar, a tablespoon at a time, along with the cream of tartar, and continue mixing until soft peaks form.

Remove the egg whites from the bowl, and add the yolks into the stand mixer - no need to clean the bowl! Whisk these on medium speed with the remaining sugar until it forms as shiny and pale yellow cream.

Change the whisk attachment for the paddle, and add the egg whites onto the yolks. Add the flour mix on top of the egg whites and start mixing on slow for 10 seconds just to roughly mix everything together.

Remove the bowl from the stand mixer and make a well on the side of the bowl, pouring the warm milk and butter into it. Using a spatula, fold the mixture about 8 to 10 times, until everything is nicely incorporated.

Butter a long cake mould, and pour the cake batter about half-way to three quarters full - remember this will grow in the oven! Cook for approx 25-30 minutes, until the outside is lightly golden, and when a toothpick comes out clean after stabbing the middle. Transfer the tins onto a rack to cool and then we’ll be ready to fill!

For the cream: In your now cleaned stand mixer bowl - yeah now we’re washing up, add your softened butter, icing sugar and melted marshmallows and whisk. Add the cream and mix well until smooth and shiny. Place in the fridge until the cake has cooled down.

Filling the Twinkie: Cut a rectangular whole in the base of the cake, about 3/4 of the way through, leaving us with a well that we can fill with cream. Fill the whole with the marshmallow cream, and place the cut out piece of cake onto the cream, pushing it down. Let set and we're ready to eat!!!!!!

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Tom Jackson

Tom Jackson

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